Restaurant Inspired
Origin and Cultural Significance
Teriyaki, meaning “glossy grilled” in Japanese, originated as a cooking technique involving grilling or broiling meats with a soy-based glaze. While traditionally Japanese, the dish was embraced by American Asian-fusion cuisine for its balance of sweet and savory flavors. Panda Express adapted the concept into their menu, highlighting juicy grilled chicken thighs with a thick teriyaki glaze. This dish symbolizes the fusion of authentic Asian techniques with the fast-casual dining experience. Today, it’s one of the most ordered non-fried options at Panda Express, appealing to diners looking for bold flavor with a slightly lighter preparation.
Unique Ingredients and Flavors
Boneless, skinless chicken thighs are marinated and grilled, ensuring tenderness and juiciness. The teriyaki sauce is made with soy sauce, garlic, ginger, brown sugar, honey, and mirin (or rice vinegar), reduced until thick and glossy. The sauce strikes a perfect balance: savory soy, caramelized sweetness, and a hint of tang. Unlike fried options, this dish emphasizes smoky char from grilling paired with a sticky, flavorful glaze. It’s hearty, saucy, and satisfying without being heavy.
Panda Express Grilled Teriyaki Chicken (Copycat Recipe) – Juicy Chicken Thighs Glazed with Sweet Savory Teriyaki Sauce
This Panda Express Grilled Teriyaki Chicken copycat recipe recreates juicy chicken thighs grilled to perfection and coated in a glossy teriyaki glaze. The marinade keeps the meat tender, while the sauce reduces to a thick, flavorful coating. Perfect as a main dish, it pairs beautifully with fried rice, steamed rice, or chow mein noodles. Quick enough for weeknights but impressive enough for gatherings, this recipe is a restaurant-quality classic made simple at home.
Ingredients
Teriyaki Marinade & Sauce:
Instructions
1. Marinate the Chicken
- Pat chicken thighs dry with paper towels.
- In a mixing bowl, whisk together soy sauce, mirin, honey, garlic, ginger, and sesame oil.
- Place chicken thighs in a resealable plastic bag or shallow dish, pour marinade over them, and mix to coat evenly.
- Refrigerate for at least 30 minutes (up to 2 hours) for maximum flavor absorption.
2. Prepare the Sauce
- Remove chicken from marinade, reserving liquid.
- Pour marinade into a saucepan. Bring to a simmer over medium heat.
- Stir occasionally to prevent burning.
- Whisk in cornstarch slurry (2 tbsp cornstarch + 2 tbsp water).
- Continue cooking until sauce thickens into a glossy glaze (about 3–5 minutes).
- Remove from heat and set aside for basting and serving.
3. Grill or Pan-Cook the Chicken
- Grill Method:
- Preheat grill to 375–400°F. Oil grates to prevent sticking.
- Place marinated chicken thighs directly on grill.
- Cook for 5–7 minutes per side, basting with teriyaki glaze in the last 2 minutes.
- Chicken is done when juices run clear and internal temperature reaches 165°F.
- Pan Method:
- Heat 2 tbsp vegetable oil in a skillet or grill pan over medium-high heat.
- Place chicken thighs in pan, cooking 6–7 minutes per side.
- Brush with glaze in the final minutes.
- Remove once chicken reaches 165°F internal temperature.
4. Glaze and Serve
- Once cooked, brush chicken generously with reserved teriyaki sauce.
- Transfer to a platter, slice into strips, and drizzle extra glaze on top.
- Garnish with green onions and sesame seeds.
- Serve with steamed rice, fried rice, or chow mein.
Note
Hot Grill/Pan Warning: Oil and glaze may splatter when cooking—use caution.
Allergy Warning: Contains soy and sesame. Use tamari or coconut aminos for gluten-free adjustments.
Avoid overcooking chicken; thighs should stay juicy and tender.
